Prep time 5 min.

Cook time 20 min.


2 Tbsp. butter

1/2 cup diced onion

1/2 cup thinly sliced celery

1 1/2 tsp. minced fresh rosemary, or 1/2 tsp. dried rosemary

1 1/2 tsp. minced fresh thyme, or 1/2 tsp. dried thyme

1 1/3 cups unseasoned long grain & wild rice blend (or amount for 4 servings)

2 cups College Inn® Chicken Broth (or enough to cook 4 servings of rice blend according to package directions)

1/2 cup sliced dried apricots

1/2 cup toasted pecans or sliced almonds


  1. Melt butter in a medium saucepan over medium heat. Add onion, celery, rosemary and thyme. Cook until onions are softened, about 3 minutes.

  2. Add rice blend and stir to coat with butter.

  3. Add broth; bring to a boil. Reduce heat to low; cover and simmer until rice is done according to rice package directions.

  4. Remove pan from heat. Add apricots; cover and let stand 5 minutes. Stir in toasted nuts before serving.

NOTE:  A quick-cooking or regular wild rice blend can be used, the method is the same. The 20 minute cook time is for quick-cooking rice. Regular wild rice blends take about 45 minutes to simmer. 

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